以消費者感官品評研發低醣健康甜點之研究

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题名:	以消費者感官品評研發低醣健康甜點之研究
其它题名:	The Consumer Sensory Evaluation of Study on the Product Development of Low-carbohydrate Healthy Desserts
作者:	江淑儒
贡献者:	林益昌
关键词:	低醣;健康甜點;低醣健康甜點;產品研發;Low carbohydrate;Healthy dessert;Low carbohydrate healthy dessert;Product development
日期:	2018
上传时间:	2018-09-03T06:57:57Z
出版者:	經國管理暨健康學院;健康產業管理研究所
摘要:	在烘焙產品中醣類的使用上，研究指出醣類的含量是影響GI 值的主因，綜合低醣飲食的文獻表示限醣飲食對降低血糖、減少三酸甘油脂及升高高密度脂蛋白是最有效的方法。本研究目的為瞭解現今消費者與相關店家對於低醣健康甜點的購買需求和看法，分析甜點可替代之低醣健康原料與其營養價值，探討產品研發其對於低醣健康甜點消費者之感官品評，以消費喜好問卷調查法及店家深度訪談法調查，以雙向調查結果整合分析出最受消費者接受的產品，對低醣健康甜點產品進行三類型研發，低醣蛋糕、低醣膠凍類甜點及低醣餅乾，將研發後產品進行消費者感官品評，研究結論為其產品可運用低醣健康甜點的健康訴求提高產品價值，消費者感官品評者對於低醣健康甜點整體感到喜歡，使用低醣原物料製作甜點可增加膳食纖維攝取，紅藜麥營養口糧宜調整橄欖油含量以增加其脆口及潤口度，無糖香草冷布蕾宜降低甜度並增加其濃郁口感，椰香可可冷布蕾宜降低可可含量以減少其苦味，兩款低醣重乳酪蛋糕宜調整烤焙溫度及時間以增加其濕潤度及化口性，在研發端、消費者及店家三者間售價上有明顯的差異。 In the use of carbohydrate in bakery products, studies have pointed the content of carbohydrate is the main factor affecting the GI value. The literature on low-carb diets indicates that the limited-carb diet has a significant effect on lowering blood glucose, and reducing blood triglyceride and increasing high-density lipoprotein are the most effective methods. The purpose of this study was to understand the current consumer and related stores' needs and perceptions for the purchase of low-carb healthy desserts, and to analyze the alternative raw materials and nutritional value of low-carb healthy desserts, and explore the product development and sensory evaluation of low-carb healthy dessert consumers. The survey was conducted using the consumer preferences questionnaire survey and in-store in-depth interviews.Combine the results of two-way surveys to analyze the most consumer-accepted products. Three types of research and development were conducted on low- carb healthy dessert products: low- carb cakes, low- carb jelly desserts, and low-carb cookies. The product after research and development is subjected to consumer sensory evaluation. The research conclusion is that the products can use the health appeal of low- carb healthy desserts to increase the product value. The consumers' sensory tasters favorite the low- carb healthy dessert as a whole. The use of low- carb raw materials to make desserts can increase dietary fiber ingestion, red quinoa nutrient cookies should adjust the olive oil content to increase its crispy and smoothly. The sugar-free vanilla cold brûlée should reduce the sweetness and increase its rich texture. Coconut flavor chocolate cold brûlée should reduce the cocoa content to reduce its bitterness. Two kind of low- carb cheese cakes should be adjusted baking temperature and time to increase the moisture texture. There are significant differences in the prices of prouduct developmenter, consumers and shopkeepers.
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